Calculus of a Single Variable Hybrid

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Calculus of a Single Variable Hybrid 10th Edition Larson Test Bank

Test Bank

Calculus

TENTH EDITION

Ron Larson

Bruce Edwards

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 Contents
Chapter P: Preparation for Calculus 1

Chapter 1: Limits and Their Properties 43

Chapter 2: Differentiation 82

Chapter 3: Applications of Differentiation 141

Chapter 4: Integration 230

Chapter 5: Logarithmic, Exponential, and Other Transcendental Functions 280

Chapter 6: Differential Equations 354

Chapter 7: Applications of Integration 390

Chapter 8: Integration Techniques, L’Hôpital’s Rule, and Improper Integrals 448

Chapter 9: Infinite Series 506

Chapter 10: Conics, Parametric Equations, and Polar Coordinates 581

Chapter 11: Vectors and the Geometry of Space 646

Chapter 12: Vector-Valued Functions 703

Chapter 13: Functions of Several Variables 740

Chapter 14: Multiple Integration 819

Chapter 15: Vector Analysis 901

Chapter 16: Additional Topics in Differential Equations 970

iii
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Surround it with thin slices of ham, rectangles of bacon, and some poached
Frankfort or Strasburg sausages.

R C (C R )

2098—CHOUX ROUGES A LA FLAMANDE

Quarter the cabbages, suppress the outside leaves and the stumps, and cut
the trimmed leaves into a fine julienne. Season with salt, pepper, and
nutmeg; sprinkle with vinegar, and put this julienne into a well-buttered
earthenware cocotte. Cover and cook in a moderate oven.
When the cooking is three-parts done, add four peeled and quartered russet
apples and a tablespoonful of moist or powdered sugar.
Take note that the cooking must be gentle from start to finish, and that the
only moistening should be the vinegar.

2099—MARINADED RED CABBAGES FOR HORS-D’ŒUVRE

Cut the cabbages into a small julienne as above, and put them into a bowl or
deep dish. Sprinkle with table salt, and leave to macerate for two days,
stirring frequently the while.
Then drain, and put them into a pot with garlic cloves, peppercorns, and one
bay leaf. Cover with raw vinegar, or the latter boiled and cooled, and leave
to marinade for a day or two.
This marinaded cabbage forms an excellent adjunct to boiled beef.

C V P (S C )

2100—BRAISED CABBAGE
Quarter the cabbage; parboil and cool it.
Defoliate the quarters; suppress the outside leaves and the midribs of the
remaining leaves; season with salt and pepper, and put the cabbage in a
saucepan garnished with slices of bacon, and containing one quartered
carrot, one onion stuck with a garlic clove, one faggot, two-thirds pint of
consommé, and three tablespoonfuls of stock fat per two lbs. of cabbage.
Cover with slices of bacon; boil, and then braise gently for two hours.

2101—CHOU A L’ANGLAISE
Plainly boil or steam the cabbage. Press all the water out of it, between two
plates, and cut it into lozenges or squares.

2102—CHOU FARCI
Take a medium-sized round-headed or Savoy cabbage; parboil it; cool it,
and suppress its stump. Slightly open out its leaves, and insert between
them raw or cooked mince-meat, combined with chopped onion and
parsley, and highly seasoned. Reconstruct the cabbage, pressing it closely
together; wrap it in slices of bacon; string it, and braise it gently for three
hours with stock and stock fat.
When about to serve, drain the cabbage; remove the string and the slices of
bacon; set it on a dish, and cover it with a few tablespoonfuls of the
braising-liquor, cleared of all grease, reduced, and thickened with some
half-glaze sauce.
Send what remains of the braising-liquor separately.
N.B.—The preparation is improved if the mince-meat with which the
cabbage is stuffed be combined with a quarter of its bulk of pilaff rice and
the same quantity of foie-gras fat.

2103—SOU-FASSUM PROVENÇAL
Parboil and cool the cabbage as above; remove the outer large leaves, and
set them on a net.
Upon this litter of cabbage leaves lay the following products, mixed:—
The inside leaves of the cabbage, chopped up and seasoned; one-half lb. of
ciseled and blanched white of a leek; one and three-quarter lbs. of sausage-
meat; six oz. of lean bacon, cut into dice and frizzled; one chopped onion,
fried in butter; two chopped tomatoes; a crushed clove of garlic; three oz. of
blanched rice and four oz. of fresh, young peas.
Gather up the ends of the net, and close it in such a way as to reconstruct
the cabbage.
Cook it in mutton broth or in ordinary stock for three and one-half or four
hours.
Serve the sou-fassum plain, on a round dish.

2104—CABBAGES FOR GARNISH.—A

Parboil, cool, and thoroughly drain the cabbage. Remove as many large
leaves as there are balls of stuffed cabbage required, and, if the leaves be
too small, use two for each ball.
Chop up the remains of the cabbage; season them with salt and pepper; put
a small portion of them on each of the leaves; close the latter in the shape of
balls, and set them one by one in a sautépan.
Then proceed, for the cooking, as directed under “Braised Cabbage.”

2105—CABBAGES FOR GARNISH.—B

Prepare the cabbage as above; insert into the centre of each ball a portion of
smooth pork forcemeat, the size of a pigeon’s egg, and braise in the same
way.

2106—CABBAGES FOR GARNISH.—C

Parboil the necessary quantity of cabbage leaves, in accordance with the
number of balls required. Cool them; spread them out; garnish the middle of
each with one tablespoonful of pilaff rice, mixed with foie-gras purée, and
close up the leaves to form small packets.
Braise as in the case of No. 2104.

2107—SCOTCH KALE (Chou frisé), SPRING CABBAGE

(Choux de Printemps), BROCCOLI LEAVES, TURNIP-TOPS
These various kinds of greens are prepared in the English way, as described
above, or they may be prepared with butter, like Brussels sprouts. The two
above-mentioned modes of preparation are the only ones that suit them.

2108—CAULIFLOWER AND BROCCOLI (Chou-fleur et

Broccoli)
Broccoli differs from cauliflower in the colour of its flower and the
arrangement of the parts of the latter. In the broccoli the flower is of a deep
violet. English broccoli never reach the size of those grown in the South of
France.
Many do not even grow to a head, while their flowers—the size of hazel-
nuts—are scattered among the interstices of the surrounding leaves.
Cauliflowers and large broccoli allow of the same treatment.

2109—CHOU-FLEUR A LA CRÈME
Cut the cauliflowers into bunches; remove the small leaves which are
attached, and cook the cauliflower in salted water.
Thoroughly drain; set the bunches in a timbale, reconstructing the
cauliflower in so doing, or on a dish covered with a folded napkin, and
serve a cream sauce separately.

2110—CHOU-FLEUR AU GRATIN
Having well drained the cauliflower, dry it in butter for a few minutes;
mould it in a bowl, and pour a few tablespoonfuls of Mornay sauce into it.
Coat the bottom of a dish with the same sauce, and turn out the cauliflower
on the dish; completely cover with Mornay sauce; sprinkle with grated
cheese mixed with raspings; bedew with melted butter, and set the gratin to
form.

2111—CHOU-FLEUR A LA MILANAISE
Set the cauliflower on a buttered dish sprinkled with grated cheese. Also
sprinkle the cauliflower with cheese; add a few pieces of butter, and set the
gratin to form.
On taking the dish out of the oven, sprinkle the cauliflower with nut-brown
butter, and serve immediately.

2112—CHOU-FLEUR A LA POLONAISE
Thoroughly drain the cauliflower, and set it on a buttered dish.
Sprinkle it with chopped, hard-boiled egg-yolks and chopped parsley,
mixed. When about to serve, bedew with nut-brown butter, in which one-
half oz. of fine bread-crumbs (per three oz. of butter) should have been
fried.

2113—CAULIFLOWER WITH VARIOUS SAUCES

Cook the cauliflower in salted water. Drain it thoroughly, and set it in a
timbale. Serve at the same time either a sauceboat of Melted Butter, a
Butter, a Hollandaise, or a Mousseline sauce, &c.

2114—PURÉE DE CHOU-FLEUR dite A LA DUBARRY

Cook the cauliflower in salted water; drain it well; rub it through tammy,
and combine the resulting purée with one quarter of its bulk of somewhat
firm, mashed potatoes with cream. Heat; add butter away from the fire, and
dish in a timbale.

B S (C B )

2115—CHOUX DE BRUXELLES A L’ANGLAISE

Cook them in salted water; drain them well, and dish them on a drainer or
in a timbale.

2116—CHOUX DE BRUXELLES A LA CRÈME

Cook the sprouts; drain them well without cooling them; stew them in
butter, and chop them up. Then combine them with as much fresh cream as
possible.
2117—CHOUX DE BRUXELLES SAUTÉS
Cook them, and, after having thoroughly drained them, throw them into an
omelet-pan containing some very hot butter. Toss them until they are nicely
frizzled; dish them in a timbale, and sprinkle them with chopped parsley.

2118—CHOUX DE BRUXELLES AU BEURRE

Cook them, keeping them somewhat firm, and drain without cooling them.
Put them into a sautépan; season them with salt and pepper; add two oz. of
butter (per lb. of sprouts) cut into small pieces; cover, and stew in the oven
for one-quarter hour.

2119—PURÉE DE CHOUX DE BRUXELLES dite FLAMANDE

Three-parts cook the sprouts; drain them well without cooling them, and
complete their cooking by stewing them in butter. Rub them through
tammy, and add to the resulting purée one-third of its bulk of mashed
potatoes.
Heat, add butter away from the fire, and dish in a timbale.

2120—SEA KALE (Chou Marin)

This is one of the best and most delicate of English vegetables.
It is trimmed with great care, washed, and then tied into bunches of from
five to six plants, and these are plainly cooked in salted water.
All cardoon recipes, and sauces given for asparagus, may be applied to sea
kale.

2121—CUCUMBER AND VEGETABLE MARROW

(Concombres et Courgettes)
Though of different shapes, these two vegetables allow of almost the same
treatment when they are cooked. They are especially used as garnishes.

2122—CONCOMBRES A LA CRÈME
Peel, and cut the cucumber to shapes resembling olives; parboil and drain
these pieces. This done, three-parts cook them in butter; moisten with
boiling cream, and finish the cooking in reducing the cream. At the very last
moment add a little Béchamel sauce with the view of slightly thickening the
preparation, and dish in a timbale.

2123—CONCOMBRES GLACÉS
After having shaped them like large garlic cloves, quickly parboil them.
This done, treat them as directed under “Carottes glacées,” and roll them
sufficiently in their cooking-liquor, reduced to the consistence of a thick
syrup, to thoroughly coat them with it.

2124—CONCOMBRES FARCIS.—A
Cut the cucumbers into two-inch lengths; peel, parboil, and drain them.
Then hollow them out to form small, round cases; set them side by side in a
sautépan, and cook them in butter. When they are three-parts cooked, fill
them with a raw, chicken forcemeat, effecting this operation by means of a
piping-bag. The forcemeat should be slightly moulded in the cucumber
cases.
Complete the cooking of the cucumber, gently, while poaching the
forcemeat.

2125—CONCOMBRES FARCIS.—B
Peel the cucumbers; split them open lengthwise, and empty them by means
of a root-spoon. This done, parboil and drain without cooling them.
Garnish each half-cucumber, level with the edges, with a chicken
forcemeat, prepared with frangipan, and combined with a third of its weight
of Duxelles. Reconstruct the cucumbers by placing the halves one against
the other; wrap them each in a slice of bacon, and then in a piece of muslin,
and finally string them. This done, braise them in the usual way. When they
are cooked, remove their wrappings, and cut them into roundels the
thickness of which is determined by the size of the piece of which they are
the adjuncts.
2126—STACHYS (Crosnes du Japon)
Whatever be their mode of preparation, stachys must be cleaned, parboiled,
and kept firm, and cooked in butter without colouration.

2127—CROSNES A LA CRÈME
After having parboiled the stachys and three-parts cooked them in butter,
moisten with boiling cream, and complete their cooking while reducing the
cream. Add a little thin, fresh cream at the last moment, and dish in a
timbale.

2128—CROSNES SAUTÉS AU BEURRE

After having parboiled, drained, and dried the stachys, put them in an
omelet-pan containing some very hot butter, and toss them over a fierce
fire, until they are well frizzled. Dish in a timbale, and sprinkle moderately
with chopped parsley.

2129—CROSNES AU VELOUTÉ
Completely cook the stachys in salted water. Drain them, and cohere them
with the required quantity of Velouté flavoured with mushroom essence.

2130—CROQUETTES DE CROSNES
Having cooked the stachys in salted water, and kept them somewhat firm,
thoroughly drain them and mix them with a very reduced Allemande sauce,
in the proportion of one-fifth pint per lb. of stachys. Spread this preparation
on a buttered dish, and cool. Now cut this preparation into portions
weighing about two oz.; shape these portions like balls, pears, quoits, or
otherwise, dip them in beaten eggs, and roll them in very fine bread-
crumbs.
Plunge these croquettes into very hot fat five or six minutes before serving;
drain them on a piece of linen; salt moderately, and dish on a napkin with
very green, fried parsley.

2131—PURÉE DE CROSNES
Cook the stachys in salted water, keeping them somewhat firm, and add
thereto four oz. of quartered potatoes per lb. of stachys.
As soon as they are cooked, drain the stachys and the potatoes; rub them
through a sieve, and dry the purée over a very fierce fire. Add the necessary
quantity of milk to bring the purée to its proper consistence; heat; add butter
away from the fire, and dish in a timbale.

2132—SPINACH (Épinards)
Spinach should only be prepared at the last moment, if possible.
After having parboiled it in plenty of boiling salted water, cool it, press out
all its contained water, and, according to circumstances, either chop it up or
rub it through a sieve.
If it has to be served with the leaves left whole, merely drain it on a sieve,
without either pressing or cooling it.

2133—ÉPINARDS A L’ANGLAISE
Cook it after having carefully shredded it; drain it well, and dish in a
timbale without cooling.

2134—ÉPINARDS A LA CRÈME
Having chopped up or rubbed the spinach through a sieve, put it into a
sautépan with two oz. of butter per lb., and dry it over a fierce fire.
Now add the quarter of its bulk of cream sauce to it, and simmer gently for
ten minutes.
Dish in a timbale when about to serve, and sprinkle the surface with fresh
cream.

2135—ÉPINARDS AU GRATIN
Dry the spinach as above in three oz. of butter per lb., and then, in the same
proportion, add two and one-half oz. of grated cheese.
Set on a buttered gratin-dish; sprinkle copiously with grated cheese and
melted butter, and set the gratin to form in a fierce oven.

2136—ÉPINARDS A LA VIROFLAY
Spread some large leaves of blanched spinach on a napkin, and in the
middle of each lay a subric, the substance of which should have been
combined with very small croûtons of bread-crumb fried in butter. Wrap the
subrics in the spinach leaves; cover with Mornay sauce; sprinkle with
grated cheese and melted butter, and set to glaze in a fierce oven.

2137—SUBRICS D’ÉPINARDS
Dry the spinach in butter as described above, and add to it per lb. of spinach
(away from the fire) one-sixth pint of very reduced Béchamel sauce; two
tablespoonfuls of thick cream; one egg and the yolks of three, well beaten;
salt, pepper, and nutmeg.
Make a sufficient quantity of clarified butter very hot in an omelet-pan.
Take up some of the preparation of spinach by means of a spoon, and let the
contents of the latter drop (propelled by the finger) into the butter. Proceed
thus in the making of the subrics, and take care that they do not touch.
When a minute has elapsed, turn them over with a spatula or a fork, that
their other sides may colour.
Set on a dish or in a timbale, and serve a cream sauce separately.

2138—CRÊPES AUX ÉPINARDS

Parboil some well-shredded spinach; dry it in butter; season it, and add to it
an equal quantity of Yorkshire-pudding paste (No. 1943).
Cook this preparation in a small, well-buttered omelet-pan or in deep
tartlet-moulds.
N.B.—These spinach pancakes constitute an excellent garnish for Relevés
of Beef, Veal, and Ham.

2139—SOUFFLÉ AUX ÉPINARDS

Make a composition after the directions given under No. 2092. Spread this
composition in two or three layers, and set on each of the latter a litter of
well-cleaned and soaked anchovy fillets, arranged to form a lattice. Finish
with a layer of spinach shaped like a dome, and set thereon two crossed
rows of anchovy fillets. Cook after the manner of an ordinary soufflé.

2140—SOUFFLÉ AUX ÉPINARDS AUX TRUFFES

Proceed as directed in the preceding recipe, but substitute anchovy fillets
for some fine slices of truffle.
N.B.—Both these spinach soufflés may be served either as vegetables, in
which case they are moulded in large timbales, or as garnishes, when they
are dished in small cassolettes of appropriate size.
They are very delicate preparations, which may be varied by watercress
soufflé—prepared in the same way.

2141—FEUILLES DE VIGNE FARCIES OU DOLMAS

(Stuffed Vine Leaves)
Provided the vine-leaves be very tender, they may serve in the preparation
of the following garnish:—Suppress their stalks; parboil the leaves; drain
them well, and arrange three or four at a time in the form of a circular tray,
in the centre of which lay a tablespoonful of pilaff rice to which some foie-
gras purée has been added. This done, draw the ends of the leaves over the
rice, so as to enclose it and to form regular balls of equal size.
Put these balls, well-pressed, one against the other in a sautépan, the bottom
of which should be garnished with slices of bacon; cover with thin slices of
bacon; moisten just enough to cover, with good consommé; boil, and then
braise gently.

2142—TUBEROUS FENNEL (Fenouil Tubéreux)

This vegetable is not very well known in England, where it is sold only by
the leading merchants of early-season vegetables. It is prepared like the
cardoons and the marrows.
2143—BROAD BEANS (Fèves)
Broad beans should be shelled just before being cooked, and it is quite the
rule to peel them. Boil them in salted water containing a bunch of savory,
the size of which should be in proportion to the quantity of broad beans.
When they are cooked and drained, add the leaves of savory (chopped) to
them.

2144—FÈVES AU BEURRE
Having well-drained and peeled the broad beans, toss them over a fierce fire
to dry them, and then finish them, away from the fire, with three oz. of
butter per lb. of beans.

2145—FÈVES A LA CRÈME
After having dried and peeled the broad beans, cohere them (per lb.) with
three tablespoonfuls of thick, fresh cream.

2146—PURÉE DE FÈVES
Proceed exactly as for purée of peas. This purée constitutes a very delicate
garnish, which is particularly well suited to ham.

2147—GOMBOS
This vegetable—so common in America and the East—is only very rarely
used in England, where, however, it is now beginning to be better known.
There are two kinds of Gombos: the long and the round kind. The latter is
also called Bamia or Bamiès. Both kinds are prepared after the same
recipes.

2148—GOMBOS A LA CRÈME
After having trimmed them, parboil them in salted water and drain them.
Then cook them in butter, and, just before serving them, cohere them with a
cream sauce.

2149—GOMBOS POUR GARNITURES

Parboil the gombos until they are two-thirds cooked. Drain them well, and
complete their cooking in the braising-liquor of the piece they are to
accompany.
If they are to garnish a poulet sauté, complete their cooking in some thin
veal gravy.

2150—HOP SPROUTS (Jets de Houblon)

The eatable part is separated from the fibrous by breaking off the ends of
the sprouts, as in the case of asparagus or sprew. After having washed them
in several waters, cook them in salted water containing, per every quart, the
juice of one half-lemon.
Hop sprouts may be prepared with butter, cream, velouté, &c. When served
as a vegetable, they are invariably accompanied by poached eggs, which are
laid in a crown round them and alternated by comb-shaped croûtons fried in
butter.

H -B (H B )

2151—HARICOTS BLANCS A L’AMÉRICAINE (Lima Beans)

Cook the beans as described under No. 274. But add to the prescribed
ingredients one-half lb. of lean bacon per pint of dry beans.
When they are cooked and well drained, mix them with the bacon cut into
dice, and cohere them with some good tomato sauce.

2152—HARICOTS BLANCS AU BEURRE

Having well drained the haricot-beans, season them with salt and pepper
and cohere them with two oz. of butter per lb. of cooked beans. Dish in a
timbale and sprinkle with chopped parsley.

2153—HARICOTS BLANCS A LA BRETONNE

Drain them well and cohere them with a Bretonne sauce, in the proportion
of one-third pint of sauce per lb. of cooked haricot-beans. Dish in a timbale
with chopped parsley.

2154—PURÉE DE HARICOTS BLANCS dite SOISSONNAISE

Rub the haricot-beans through a sieve while they are burning-hot. Add to
the purée (per lb. thereof) three oz. of butter; dry it over a very fierce fire,
and then add some milk to it, to bring it to its proper consistence.

2155—FLAGEOLETS (Haricots Flageolets)

These beans are used more especially fresh; but, when they are out of
season, recourse is often had to preserved or dried flageolets.
They are prepared in the same way as haricot-beans. Their purée, which is
very delicate, is known under the name of “Purée Musard,” and it is
particularly suitable for the garnishing of mutton. It is also used as a
thickening ingredient in the purée of French beans, and nothing can equal it
for the purpose; for, not only is it an unctuous thickening medium, but its
flavour is peculiarly adapted to the throwing into relief of that of the French
beans.

2156—RED BEANS (Haricots Rouges)

Red beans are cooked in salted water with one-third lb. of lean bacon, one
pint of red wine, one carrot, one onion stuck with a clove, and one faggot
per quart of beans. The bacon should be withdrawn as soon as cooked.
These beans are cohered by means of manied butter, and they are then
mixed with the bacon, which is cut into dice and frizzled in butter.

2157—FRENCH BEANS (Haricots Verts)

French beans are among the greatest vegetable delicacies; but they have to
be prepared with the utmost care.
Their quality is such that they are almost always good, in spite of faulty
preparation—so common in their case; but, when they are cooked with care,
no other vegetable can surpass them in perfection of flavour. They should
be taken quite fresh, and they should not be cooked too long. They are best
when they seem a little firm to the teeth, without, of course, being in the
least hard.
They must not be cooled when cooked; they should only be sautéd over the
fire with the view of causing the evaporation of their moisture.
After having seasoned them with salt and pepper, add to them (per lb.)
about three oz. of very fresh butter, cut into small pieces; sauté them so as
to effect their leason, and straightway serve them.
Do not add chopped parsley to French beans, unless it be very tender and
gathered and chopped at the last moment.

2158—HARICOTS PANACHÉS
This consists of French beans and flageolets, in equal quantities, cohered
with butter.

2159—PURÉE DE HARICOTS VERTS

Cook the French beans in salted water; drain them well, and stew them in
butter for eight or ten minutes. Rub them through a fine sieve, and mix the
resulting purée with half its bulk of very creamy, flageolet purée.

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2160—LAITUES BRAISÉES AU JUS

After having parboiled, cooled, and pressed the water out of them, tie them
together in twos or threes, and braise them as directed under No. 275. This
done, cut them in two, unfold the end of each half, and set them on a dish,
in the form of a crown; alternating them with heart-shaped croûtons fried in
butter. Or, merely dish them in a timbale.
Coat them with the reduced braising-liquor combined with some thickened
veal gravy.
N.B.—Braised lettuces may also be stuffed after the manner described
under No. 2106.
2161—LAITUES A LA MOELLE
Braise and dish the lettuces as above.
Upon the turban of lettuces, set a crown of large slices of poached marrow,
and coat with a moderately thick buttered gravy.

2162—LAITUES FARCIES
Parboil, cool, and press the lettuces.
This done, open them in the middle without touching their stems, and
garnish them with good forcemeat, combined with half its bulk of dry
Duxelles (No. 223). Reconstruct the lettuces; string them; braise them, and
dish them as directed under No. 2160.

2163—LAITUES FARCIES POUR GARNITURE

Proceed as directed under Nos. 2104 to 2106.

2164—LAITUES A LA CRÈME
Proceed as directed under No. 2089.

2165—SOUFFLÉ DE LAITUES
Proceed as directed under No. 2139.

L (L )

Lentils are cooked as directed under the “preparation of dry vegetables”

(No. 274).

2166—LENTILLES AU BEURRE
Carefully drain the lentils; dry them by tossing them over the fire, and
cohere them with butter in the proportion of two oz. of the latter per lb. of
lentils.
Dish in a timbale, and sprinkle with a little chopped parsley.
2167—PURÉE DE LENTILLES
Proceed as for the purée of haricot-beans.

2168—VÉRONIQUE (Laver)
As this vegetable is sold already cooked at English markets, it is only
necessary to add enough good Espagnole sauce to it, when heating it, to
make a properly consistent purée.

2169—MAIZE (Maïs)
Take the maize when it is quite fresh and still milky, and cook it either in
steam or salted water; taking care to retain the leaves on the ears. When
cooked, the leaves are drawn back so as to represent stalks, and the ears are
bared if they be served whole. This done, set the ears on a napkin, and send
a hors-d’œuvre dish of fresh butter to the table with them.
If the maize has to be grilled, put the ears on a grill in the oven, and, when
they have swollen and are of a golden colour, withdraw the grains and set
the latter on a napkin. Sometimes, too, the ears are served whole.
When maize is served as an accompaniment, the grains are separated from
the stalk and cohered with butter or cream, exactly like peas.
Failing fresh maize, excellent preserved kinds are to be found on the
market.

2170—SOUFFLÉ DE MAÏS A LA CRÈME

Cook the maize in water or steam; rub it quickly through tammy; put it into
a saucepan with a small piece of butter, and quickly dry it.
This done, add sufficient fresh cream to this purée to make a somewhat soft
paste. Thicken this paste with the yolks of three eggs, per lb. of purée, and
combine it with the whites of four eggs beaten to a stiff froth. Mould and
cook after the manner of an ordinary soufflé.

2171—SOUFFLÉ DE MAÏS AU PAPRIKA

Before rubbing the maize through a sieve, add to it two tablespoonfuls of
chopped onion fried in butter, and a large pinch of paprika per lb. of maize.
Proceed for the rest of the operation as in the case of No. 2170.
N.B.—These two soufflés are served as a garnish and may be cooked either
in a timbale or in small cassolettes. They constitute excellent adjuncts to
large, poached fowls.

2172—CHESTNUTS (Marrons)
Slightly split open the shell on the convex sides of the nuts, and put them in
the oven for from seven to eight minutes, on a tray containing a little water,
that they may be shelled with ease.
Or, split them open in the same way; put them in small quantities at a time
in a frying-basket, and plunge them into very hot fat. Peel them while they
are still quite hot.

2173—STEWED CHESTNUTS
As soon as they are peeled, cook them in enough consommé to just cover
them, and add half a stick of celery per lb. of chestnuts.
If they are intended for the stuffing of a goose or a turkey, keep them
somewhat firm.

2174—BRAISED AND GLAZED CHESTNUTS

Take some very large chestnuts, and dip them in hot fat in order to peel
them. Then set them in one layer, one against the other in a sautépan. If they
were heaped, only a poor result could be obtained.
Moisten them, just enough to cover, with strong veal stock, and stir them as
little as possible while they are cooking, so as to avoid breaking them.
When they are three-parts cooked, reduce the moistening, and gently roll
the chestnuts in the glaze resulting from this reduction, that they may be
covered with a brilliant coating.
Chestnuts prepared in this way serve more particularly as a garnish.
2175—PURÉE DE MARRONS
Having thoroughly peeled the chestnuts, cook them in white consommé,
with a celery stalk as in the case of No. 2173, and one-half oz. of sugar
per lb. of chestnuts. Continue cooking until they may be easily crushed; rub
them through tammy, and treat the purée as directed in the case of the
preceding ones.

2176—TURNIPS (Navets)
Whether served as vegetables or as a garnish, turnips are prepared like
carrots. They may, therefore, either be served glazed, or “à la Crème,” &c.
They may also be served stuffed, after the following recipes:—

2177—STUFFED TURNIPS.—A
Take some round, medium-sized turnips, fairly equal in size. Peel them,
and, in so doing, shape them nicely; then, by means of a round fancy-cutter,
cut them deeply at their base, pressing the instrument into the pulp.
This done, thoroughly parboil and empty them.
With the withdrawn pulp, prepare a purée, to which add an equal quantity of
mashed potatoes. Garnish the turnips with this purée, and shape the visible
portion of the latter dome-fashion.
Set the stuffed turnips in a sautépan, and complete their cooking in butter,
taking care to baste them frequently.

2178—STUFFED TURNIPS.—B
Prepare the turnips as above; but stuff them with a preparation of semolina
cooked in consommé and combined with grated Parmesan.
Complete the cooking as directed in the preceding recipe.
N.B.—Proceeding in the same way, turnips may be stuffed with spinach,
chicory, and even with farinaceous vegetables or rice, kept very creamy. All
these garnishes are at once sightly and excellent.
2179—PURÉE DE NAVETS (Turnip Purée)
Slice the turnips and cook them in a little butter, salt, sugar, and the
necessary amount of water. Rub through tammy, and thicken the resulting
purée with only just the required quantity of very good mashed potatoes.

2180—TURNIP-TOPS
Young turnip-tops are very much liked in England as a luncheon vegetable.
They should be prepared like “Choux verts cooked à l’anglaise.”

O (O )

2181—STUFFED ONIONS
Take some medium-sized, mild, Spanish onions; cut them at a point one-
quarter of their height from the top, and parboil them thoroughly.
Empty them, leaving only a wall one-third in. thick; chop up the withdrawn
parts, and mix them with an equal quantity of Duxelles (No. 225).
Garnish the emptied onions with this preparation; complete their cooking
by braising them, and glaze them at the last moment, simultaneously with
the formation of the gratin.
N.B.—Proceed in the same way for onions stuffed with spinach, Rizotto, or
semolina, &c., as suggested under Nos. 2177 and 2178.
Onions may also be garnished with a soufflé preparation of spinach,
tomatoes, chicory, &c. Herein lies scope for a great variety of excellent and
uncommon garnishes.

2182—FRIED ONIONS
Cut them into roundels one-fifth in. thick; separate the rings; season them
with salt and pepper; dredge them and fry them in very hot oil.
Drain on a piece of linen and salt slightly.
Onions prepared in this way are used particularly as an accompaniment.